This is the coconut milk I used. Make sure you get "Lite". It is only 1 carb for 1/3 cup! I always thought coconut milk would have mucho carbs but nope, not at all!
This is a small jar found in the Ethnic section of the grocery store. It is only 1 carb for 1 tbsp which is not bad at all! It is made of lemongrass, ginger, red chilies, and other spices. You can use this as a marinade, stir fry, soup base or use it with coconut milk to make Thai curry.
Thai Coconut Curry Chicken
Ingredients:
1 tsp sesame oil (1 Healthy Fat)
¼ cup scallions, whites and greens separated chopped (1/2 Green)
2 tsp Thai Kitchen Red Curry Paste (3 carbs for 1 tbsp) - (2 Condiments)
1/8 tsp garlic powder (.50 Condiments)
1/3 cup Thai Kitchen lite coconut milk (1 carb for 1/3 cup) (1 Healthy Fat approved by NS)
1 tsp fish sauce ( .33 Condiments)
2 tbsp cilantro, chopped ( .12 Condiments)
Salt (optional)
18 oz boneless, skinless, chicken breasts - should yield 12 oz cooked, cubed cooked (2 Lean)
2 3/4 cup Cooked cauliflower, grated (5 1/2 Greens)
Directions:
In a large nonstick skillet, heat oil on medium high heat. Add scallion whites and red curry paste and saute one minute. Add cubed chicken, garlic powder, and salt (optional) cooking until almost done. Add coconut milk and fish sauce; mix well. Simmer about 2-3 minutes. Remove from heat, mix in scallion greens and cilantro.
Complete your meal with cauliflower "rice" which is basically cooked and grated cauliflower. You won't even miss real rice and you won't be consuming all the carbs!
2 Servings with 1 Lean, 3 Greens, 1.50 Condiments, and 1 Healthy Fat per serving